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	<title>Comments on: Perfect Meal for 2007</title>
	<atom:link href="http://www.chuckeats.com/2007/12/28/perfect-meal-for-2007/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.chuckeats.com/2007/12/28/perfect-meal-for-2007/</link>
	<description>International adventures in cuisine</description>
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		<title>By: Mikko</title>
		<link>http://www.chuckeats.com/2007/12/28/perfect-meal-for-2007/comment-page-1/#comment-59257</link>
		<dc:creator>Mikko</dc:creator>
		<pubDate>Thu, 08 Jan 2009 09:42:45 +0000</pubDate>
		<guid isPermaLink="false">http://chuckeats.com/blog3/2007/12/27/perfect-meal-for-2007/#comment-59257</guid>
		<description>Hi Chuck!
My loved girlfriend just came home from barcelona with two packages of Salamanca ham from Jamonissimo :) Now im wondering what kind of wine would go well with it, im planing to eat it without anything else. I´ve been thinking about Mas La Plana from Torres, but not sure... Any advice?</description>
		<content:encoded><![CDATA[<p>Hi Chuck!<br />
My loved girlfriend just came home from barcelona with two packages of Salamanca ham from Jamonissimo <img src='http://www.chuckeats.com/blog3/wp-includes/images/smilies/icon_smile.gif' alt=':)' class='wp-smiley' />  Now im wondering what kind of wine would go well with it, im planing to eat it without anything else. I´ve been thinking about Mas La Plana from Torres, but not sure&#8230; Any advice?</p>
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		<title>By: Doxis Bekris</title>
		<link>http://www.chuckeats.com/2007/12/28/perfect-meal-for-2007/comment-page-1/#comment-54865</link>
		<dc:creator>Doxis Bekris</dc:creator>
		<pubDate>Thu, 18 Dec 2008 04:33:05 +0000</pubDate>
		<guid isPermaLink="false">http://chuckeats.com/blog3/2007/12/27/perfect-meal-for-2007/#comment-54865</guid>
		<description>Dear Chuck what more can I say then Wow!!!
You are opening for us the doors of food/culinary heaven

Keep visiting and writing so we get more and more from your expiriences and knowlege.
Thank you
Doxis</description>
		<content:encoded><![CDATA[<p>Dear Chuck what more can I say then Wow!!!<br />
You are opening for us the doors of food/culinary heaven</p>
<p>Keep visiting and writing so we get more and more from your expiriences and knowlege.<br />
Thank you<br />
Doxis</p>
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		<title>By: Aaron</title>
		<link>http://www.chuckeats.com/2007/12/28/perfect-meal-for-2007/comment-page-1/#comment-34779</link>
		<dc:creator>Aaron</dc:creator>
		<pubDate>Thu, 28 Feb 2008 02:22:15 +0000</pubDate>
		<guid isPermaLink="false">http://chuckeats.com/blog3/2007/12/27/perfect-meal-for-2007/#comment-34779</guid>
		<description>Wow, I don&#039;t know how I missed this post before, Chuck.  Great stuff.  Looks like we&#039;re right on the same page with the Most Visited Restaurant and Favorite New Restaurant.
Cheers.</description>
		<content:encoded><![CDATA[<p>Wow, I don&#8217;t know how I missed this post before, Chuck.  Great stuff.  Looks like we&#8217;re right on the same page with the Most Visited Restaurant and Favorite New Restaurant.<br />
Cheers.</p>
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		<title>By: chuckeats.com Blog &#187; Jean Georges (NYC) - Bombastic Fantastic</title>
		<link>http://www.chuckeats.com/2007/12/28/perfect-meal-for-2007/comment-page-1/#comment-34742</link>
		<dc:creator>chuckeats.com Blog &#187; Jean Georges (NYC) - Bombastic Fantastic</dc:creator>
		<pubDate>Wed, 27 Feb 2008 11:00:01 +0000</pubDate>
		<guid isPermaLink="false">http://chuckeats.com/blog3/2007/12/27/perfect-meal-for-2007/#comment-34742</guid>
		<description>[...] The Foie Gras Brulee with Sour Cherry-Yuzu Marmalade was absolutely stunning - it will make it into 2008&#8217;s list of great dishes. The crust was tough while the cold foie inside was very creamy. The textural sensations were on par with the tastes; again, a wide range - the hard crunch of the shell, the &#8217;softer&#8217; crunch of the brioche, and the creamy foie inside. The marmalade gave the dish just enough acidity. Excellent. [...]</description>
		<content:encoded><![CDATA[<p>[...] The Foie Gras Brulee with Sour Cherry-Yuzu Marmalade was absolutely stunning &#8211; it will make it into 2008&#8217;s list of great dishes. The crust was tough while the cold foie inside was very creamy. The textural sensations were on par with the tastes; again, a wide range &#8211; the hard crunch of the shell, the &#8217;softer&#8217; crunch of the brioche, and the creamy foie inside. The marmalade gave the dish just enough acidity. Excellent. [...]</p>
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		<title>By: Robert-Gilles Martineau (ロベル)</title>
		<link>http://www.chuckeats.com/2007/12/28/perfect-meal-for-2007/comment-page-1/#comment-30535</link>
		<dc:creator>Robert-Gilles Martineau (ロベル)</dc:creator>
		<pubDate>Sat, 19 Jan 2008 08:14:19 +0000</pubDate>
		<guid isPermaLink="false">http://chuckeats.com/blog3/2007/12/27/perfect-meal-for-2007/#comment-30535</guid>
		<description>If I were allowed to choose my pick among these marvels it would be:
French Laundry (Yountville, CA) - MOULARD DUCK “FOIE GRAS EN TERRINE” - Jacobsen’s Farm Crab Apple, Shaved Summer Truffles, Mâche and Crab Apple “Gelée!
Cheers,
Robert-Gilles</description>
		<content:encoded><![CDATA[<p>If I were allowed to choose my pick among these marvels it would be:<br />
French Laundry (Yountville, CA) &#8211; MOULARD DUCK “FOIE GRAS EN TERRINE” &#8211; Jacobsen’s Farm Crab Apple, Shaved Summer Truffles, Mâche and Crab Apple “Gelée!<br />
Cheers,<br />
Robert-Gilles</p>
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	<item>
		<title>By: Dining with Chuck &#171; very good food</title>
		<link>http://www.chuckeats.com/2007/12/28/perfect-meal-for-2007/comment-page-1/#comment-29951</link>
		<dc:creator>Dining with Chuck &#171; very good food</dc:creator>
		<pubDate>Sun, 13 Jan 2008 00:52:18 +0000</pubDate>
		<guid isPermaLink="false">http://chuckeats.com/blog3/2007/12/27/perfect-meal-for-2007/#comment-29951</guid>
		<description>[...] Apart from his stunning food photos, I most admire Chuck for his way of conveying his messages on his blog as well as the way that he structures his content, his usability design and posts&#8217; titles. I like the way that Chuck summarizes the best meals or dishes of the year, the best meals ever or the perfect meal for 2007. He guides the user by the hand and introduces new categories and explains to the reader how and why he changes the look of his site. Despite the fact that Chuck has posts dating back to April 2005, it&#8217;s fairly easy to get around his place and to overview whether or not he has written about any restaurant I was trying to track down. [...]</description>
		<content:encoded><![CDATA[<p>[...] Apart from his stunning food photos, I most admire Chuck for his way of conveying his messages on his blog as well as the way that he structures his content, his usability design and posts&#8217; titles. I like the way that Chuck summarizes the best meals or dishes of the year, the best meals ever or the perfect meal for 2007. He guides the user by the hand and introduces new categories and explains to the reader how and why he changes the look of his site. Despite the fact that Chuck has posts dating back to April 2005, it&#8217;s fairly easy to get around his place and to overview whether or not he has written about any restaurant I was trying to track down. [...]</p>
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		<title>By: H.Alexander Talbot</title>
		<link>http://www.chuckeats.com/2007/12/28/perfect-meal-for-2007/comment-page-1/#comment-28162</link>
		<dc:creator>H.Alexander Talbot</dc:creator>
		<pubDate>Tue, 01 Jan 2008 13:38:32 +0000</pubDate>
		<guid isPermaLink="false">http://chuckeats.com/blog3/2007/12/27/perfect-meal-for-2007/#comment-28162</guid>
		<description>sorry we missed you last evening.

happy 2008.</description>
		<content:encoded><![CDATA[<p>sorry we missed you last evening.</p>
<p>happy 2008.</p>
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